Sunday, December 5, 2010

Caramel French Toast

We had this for Beatrix's birthday dinner. I thought it was already on the blog, so I missed taking a picture of it, though. The recipe calls for two layers of sandwich bread. I thought we were going out the morning of B's birthday, so I was going to pick up another loaf, however when we woke up to lots and lots of snow we stayed home. But then when it was time to make up the casserole and I didn't have enough bread, I dug through the freezer and only found some hotdogs buns. So I opened them up and placed flat for one layer, and it actually turned out really well. I think the extra fluff helped. So, long story short, use fluffy bread, like Texas Toast, for best results.

Stir together and bring to boil over a medium heat, then pour into the bottom of a 9x13:
1 cup brown sugar
1/2 cup butter
2 Tbl light corn syrup

Top with 6 slices of bread. Sprinkle with cinnamon sugar. Top with 6 more pieces of bread and another layer of cinnamon sugar.

Beat together and pour over bread:
6 eggs
1 1/2 cups milk
1 tsp vanilla

Refrigerate overnight, or at least 6 hours. Remove from fridge 30 minutes before baking, then bake uncovered for 30-35 minutes at 350.

The caramel sauce is on the bottom, so when you serve it try to flip each piece upside down onto the plate.

1 comment:

chocoholic said...

Great save with the buns!

Sounds yummy!